Who doesn’t love a surprise inside? This Chocolate Peppermint Cheesecake Cake has a whole delicious peppermint cheesecake in the middle!
Chocolate Peppermint Cheesecake Cake
This Chocolate Peppermint Cheesecake Cake is seriously THE BEST!! Two layers of rich chocolate cake surround a mint lovers dream… peppermint cheesecake! Little bits of chocolate Ande’s chips folded into silky smooth cheesecake, it’s just plain delicious.
How to Make Chocolate Peppermint Cake
I used this Chocolate Cake recipe.
As if the cheesecake in the center of this Chocolate Peppermint Cheesecake Cake wasn’t enough, the whole cake is covered in rich CHOCOLATE BUTTERCREAM and topped with more chocolate Andes of course!
This is one of the best cakes to have on your dessert menu this year. It’s pretty easy, tastes great and is unique where it will get your guests talking! I have even had guests tell me it reminds them of Cheesecake Factory’s Peppermint Bark Cheesecake Cake. I take that as a huge compliment!
To make this cake you will need:
Peppermint Cheesecake recipe (below)
Prepare cheesecake and chill. Prepare cakes in 8-inch round cake pans and allow to come to room temperature before assembling the cake.
Prepare chocolate buttercream and cover the entire cake with a smooth coat. (No frosting between the layers) Using a piping bag fitted with a 1M tip, pipe swirls around the outer top edge of the cake. Place a chocolate mint on each dollop. Chill until ready to serve.
Tips, Tricks, and Variations
You can make the cheesecake up to 3 days in advance, just make sure it is chilled and covered. If preparing the chocolate cake in advance, I recommend using simple syrup to keep is seriously moist.
If you assemble the cake when the cheesecake is chilled it should be very easy to move. The cake layers do not need to be chilled (but that always helps when assembling and frosting cakes!) just be very gentle with them. If you do not chill your cake layers, make sure your chocolate buttercream is very smooth to avoid tearing and crumbs.
- 16 ounces (2 packages) cream cheese, room temperature
- 2/3 cup (150g) granulated sugar
- pinch of salt
- 2 large eggs, room temperature
- 1/4 cup (153g) sour cream, room temperature
- 1/3 cup (77g) heavy cream, room temperature
- 1/2 tsp. McCormick peppermint extract
- 4 -10 drops McCormick green food color (start with 4 and add more to achieve desired color)
- 1 package (10oz) Andes baking chips
- Preheat oven to 325°F. Prepare a 9-inch spring form by with baking spray and a piece of parchment paper cut into a circle.
- With hand-held mixer beat cream cheese and sugar for 2-3 minutes until creamy. (You can also do this in your stand mixer.)
- Add in salt and eggs, one at a time, beating well after each addition. Mix in sour cream, heavy cream, peppermint extract, and food color.
- Fold in baking chips and pour into prepared pan.
- Bake cheesecake for 45 minutes.
- Turn oven off and let cheesecake sit in oven for an additional 30 minutes.
- Remove and cool completely then cover and refrigerate several hours to overnight.
Did you make this recipe?
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Photos by Tornadough Alli